Beef with black garlic

Black garlic is one of my ingredients-of-the-moment with its intense sticky sweetness that instantly deepens the flavour of a dish. It’s made by fermenting garlic bulbs under specific heat and humidity conditions so it turns black and develops its unique flavour.

I was inspired by a dish I had once at a Taiwanese restaurant in London that unfortunately has now closed down. I love the combination of beef and black garlic in this dark, glossy sauce. It’s a dish that tastes like you’ve laboured over a hot stove all day to develop that beautiful, rich, umami flavour, when in actual fact it’s really simple and quick. Just be careful not to overcook the beef otherwise it’ll become tough and chewy.